Food Structuring - Structuring by deformation, properties of interfacial systems


About this course

This course aims at presenting ways to structure foods by processes involving deformation, e.g., emulsification or extrusion. Students will learn about the existing deformation-based processes for structured food products and get understanding about the relevant underlying physics. For instance, we will focus on the physical properties (e.g., rheology) of structured multiphase foods such as phase-separated biopolymer systems. Another main focus will be on the physical stability and functionality of food emulsions.

Learning outcomes

After successful completion of this course students are expected to be able to:

  • Explain the current deformation-based processes used for the production of multiphase food products
  • Explain the relevant physics related to those processes
  • Design relevant deformation-based processes for structured food products
  • Explain the physical properties of liquid interfaces in multiphase food products
  • Analyse the relation between the physical properties and stability of structured food products and their structure at various scales

Required prior knowledge

You must meet the following requirements

  • Completed none of the course modules listed below
  • Food Structuring (FPE30306)

Link to more information

If anything remains unclear, please check the FAQ of Wageningen University.


  • Start date

    2 September 2024

    • Ends
      25 October 2024
    • Term *
      Period 1
    • Location
    • Instruction language
    • Register between
      1 Jun, 00:00 - 4 Aug 2024
These offerings are valid for students of Utrecht University